These healthy, gluten-free cookies are so deliciously soft that they almost melt in your mouth! Notes of honey add a nice touch to both the cookie and icing--and pair deliciously with the pumpkin and spices. This pumpkin cookie celebrates fall and tastes indulgent, but is filled with good-for-you ingredients. Be sure to let the dough stand and hydrate for easier handling. Almond flour (aka almond meal) can be found in the gluten-free section of large supermarkets and natural-food stores.

Source:, October 2019


Recipe Summary

50 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Whisk together coconut oil, pumpkin, brown sugar, egg, vanilla and 1 tablespoon of the honey in a large bowl. Whisk together almond flour, pumpkin pie spice, baking soda and 1/4 teaspoon of the salt in a medium bowl. Whisk flour mixture into canned pumpkin mixture until completely smooth, 2 to 3 minutes. Let dough stand 10 minutes.

  • Scoop cookies out using a 1 1/4-inch cookie scoop onto parchment paper-lined baking sheets. Using dampened fingers, flatten each cookie to 1/4-inch thickness. Bake in preheated oven until lightly browned, 8 to 10 minutes. Remove cookies from oven and let stand on baking sheets for 5 minutes. Remove to wire racks to cool completely, about 20 minutes.

  • Beat butter, powdered sugar and remaining 1 tablespoon honey in a medium bowl with an electric mixer on medium-high speed until smooth and fluffy. Frost each cookie with 1 teaspoon frosting and sprinkle cookies evenly with remaining 1/4 teaspoon salt. Store in an airtight container at room temperature up to 3 days.

Nutrition Facts

1 cookie
130 calories; protein 3g; carbohydrates 10g; dietary fiber 1g; sugars 9g; fat 9g; saturated fat 4g; calcium 30mg; potassium 9mg; sodium 62mg; added sugar 8g.